Top 8 Best Curing Salt #2

Pink Curing Salt 2 - Batch Tested and Verified Gluten Free. Use for long, slow cures of meat weeks to months. Ideal for dry-curing meats like salami, pepperoni, prosciutto and dry sausages. Contains 4 Sodium Nitrate and 6 Sodium Nitrite. Perfect for meats that do not require cookingsmokingcanning.

Insta Cure 2 is a simple, easy to use curing agent for meats that will be dry aged, fermented or otherwise NOT cooked. This includes pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. Similar to time release capsules, Insta Cure 2 breaks down and cures gradually, allowing for more protection time for your meat during the drying or fermenting process. Different from Insta Cure 1, which can be used with meat products that require smoking or cooking. Time release cure keeps meat safe from harmful bacteria over entire curing cycle. For use meats with a long curing window. Contains 1 lb. of Insta Cure 2, enough to process approximately 480 lbs. of meat. The Sausage Maker recommends using 1 level teaspoon per 5 lbs. of ground meat. Recipes may call generic names such as curing salt 2. Insta Cure is a Trademark of The Sausage Maker Inc. Made in USA.

A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more products that do not require cooking, smoking, or refrigeration. The sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time. Contains salt, sodium nitrite 6.25 and sodium nitrate 1. Use 1 level teaspoon per 5 lbs. of ground meat. 5 lbs. of Insta Cure will process approximately 2,400 lbs. of meat.

Prague Powder No. 2, also known as tinted curing salt, is used for meat products that will be air dried and not cooked, such as dried salamis, pepperonis, and air dried hams such as prosciutto. The reason Prague No. 2 is used for such long curing products is because it breaks down very slowly over a period of time into sodium nitrite.. To cure meat or fish safely within food safety guidelines, its important to use the proper amount of Prague Powder No. 2.. Directions Use 1 oz. or 6 teaspoons, or 2 tablespoons of cure for 25 lbs. of meat, or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.. Store in a cool, dry place. We do not recommend refrigeration or freezing of the powder.. Product of the USA. Packaged in a facility that processes dairy, soy, peanuts, and wheat products..

XL BOTTLE OF CURING SALT 1 Enough premium Prague Powder to cure hundreds of pounds of meat, in an easy to store container. Sprinkle directly into your brine, or measure using the dual action cap for direct teaspoon entry, without the mess.. THE BEST CHOICE FOR WET-CURINGPRESERVING sausages, ham, salami's, jerky, game, fish, all types of bacon and more. DEVELOPED WITH YOU IN MIND SPQR Seasonings, Curing Salt 1 aka Premium Prague Powder was developed with the consumer in mind. Easily store this XL food grade PET Container for long periods of time, allowing you to preserve the highest quality ingredients.. CONTAINS 6.25 SODIUM NITRITE Generally used to wet-cure meat that requires cooking before consumption. Contains the balance of ingredients needed for curing the tastiest meats.. ALSO KNOWN AS Pink Curing Salt 1, Prague Powder 1, InstaCure 1, Tinted Cure, or Quick Cure Salt, is used for short term cures generally less than 30 days..

This Packet Contains 4 oz.. A cure specifically formulated to be used for making dry cured products such as pepperoni, hard salami, genoa salami, proscuitti hams, dried farmers sausage, capicola and more. These are products that do not require cooking, smoking, or refrigeration. Insta Cure No. 2 can be compared to the time release capsules used for colds--the sodium nitrate breaks down to sodium nitrite to cure the meat over an extended period of time. Use 1 level teaspoon per 5 lbs. of meat. 4 oz. of Insta Cure will process approximately 120 lbs. of meat.

For curing dry Pepperoni, Salami and Dry sausages ect..

Prague Powder 2 is recommended for meats that require long weeks to months cures, like hard salami and country ham.. Highest Quality Assured by Strict Orthodox Union Certification Standards. Used in the curing process to prevent botulism poisoning and to provide the characteristic flavor and red color associated with curing.. Recommended usage for curing is 1.1g per 500g of meat. A little goes a long way.. Best incorporated by dissolving in a small amount of ice cold water and adding at the same time as the rest of the seasoning ingredients.